20-Minute Tomato Tortellini Soup

Name: 20-Minute Tomato Tortellini Soup
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: ½ piece Yellow Onion (½ yellow onion (chopped)); 5 cloves Garlic (5 cloves garlic (minced)); 2 tbsp Olive Oil (2 tablespoons olive oil); ¼ tsp Red Pepper Flakes (¼ teaspoon red pepper flakes); 0 pieces Table Salt (salt and pepper); 28 oz Whole Peeled Tomatoes (28 ounces whole peeled tomatoes + juices (1 large can)); 1 piece Orange (1 orange, juiced); 7 oz Cheese Tortellini (7 ounces cheese tortellini); ¼ cup Pasta Water (¼ cup pasta water ( reserved)); 0 pieces Parmesan Cheese (Parmesan and chopped herbs (for serving))

20-Minute Tomato Tortellini Soup - Soup (Italian)

20 minItalian

Servings2

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Cook the pasta according to the package directions. If you are using dried pasta (like pictured), it will likely take around 12-15 minutes. Before draining, reserve some of the pasta water.
2While the pasta is cooking, prepare the soup. In a large pot, heat the olive oil over medium heat and sauté the chopped onion for 2-3 minutes until softened. Add the garlic and cook another minute or two. Season with red pepper flakes and a generous sprinkle of salt and pepper.
3Add the tomatoes with their juices, as well as the fresh orange juice. Cook another couple of minutes and then puree. You can do this with an immersion blender or in a blender.
4Add the cooked pasta and a 1/4 cup of pasta water to slightly thin the soup. If needed, you can add a little more pasta water. Taste and season with more salt and pepper if needed. Serve with Parmesan and chopped fresh herbs (parsley, basil, or cilantro).